best places to eat in italy

best places to eat in italy

If you are planning a trip to Italy or looking forward to reunite with family and friends in Italy, then we can help. Here at bestplaces to eat in italy , we cover everything food related and provide tips on restaurants, recipes and many other tips for your trip to Italy. We have a team of expert authors who specialize in food and wine tours and giving traveler tips. From the homely meals at local small cafés to five star restaurants where celebrities like Barack Obama dine on their own private table with countless bottles of wine being served by waiters dressed in black outfits. Italy is one of the most beautiful and romantic countries in the world, so it’s no wonder that there are so many wonderful places to eat. Italy is a haven for food lovers and I can tell you right now, there are SO many amazing restaurants in Italy. When we were planning our escape to the country back in 2008, I was overwhelmed by the wealth of delicious choices available. If you love to explore and try different cuisines then this post will give you some helpful tips for finding some great places to eat in Italy .

Italy is a country full of amazing food, and there are a lot of different places to get it. But if you’re looking for the best places to eat in Italy, we’ve got you covered.

If you’re looking for a great place to go with your family, check out one of these restaurants. They’re all kid-friendly, and they have plenty of options that will keep everyone happy.

If you’re looking for something more upscale, try one of these restaurants. You won’t be disappointed!

And if you’re looking for somewhere really special and unique, we’ve got that too!

[company name] has been serving up delicious Italian food since 1999. They specialize in fresh pasta and dips made from scratch every day!

Italy is the land of pizza, pasta and gelato. But if you’re looking for a little more substance than that, we’ve rounded up some of the best places to eat in Italy.

We’ve found some amazing restaurants in different parts of the country that will satisfy any taste bud. From traditional Italian fare to modern fusion cuisine, there’s something for everyone. We hope this list helps you find your next favorite Italian restaurant!

Combal.Zero (Rivoli)

Ranked No. 65 on this year’s World’s 50 Best Restaurants List, Combal.Zero holds two Michelin stars. Chef Davide Scabin experiments with ingredients, texture, and temperature to elevate the classic cuisine of Piedmont with dishes like squid bolognese and barbecue sweetbreads. 

Da Vittorio (Brusaporto)

Da Vittorio restaurant, located in the Da Vittorio Relais & Chateaux resort, has earned three Michelin stars for its cuisine. Some of the ingredients you’ll find on the menu include meat from Piedmont and langoustines from Mazara del Vallo. 

Dal Pescatore (Runate)

Another three Michelin star restaurant, Dal Pescatore is known for its authentic Italian cooking. Dishes sprout from family recipes and traditions, but often include a modern twist. The tortelli with pumpkin and the toothsome chargrilled eels top the menu year-round. 

famous restaurant in italy

 Uliassi (Senigallia, Ancona)

The latest entry in the kingdom of Italy’s three starred restaurant, Uliassi’s opened its doors for the first time in 1990 thanks to the efforts of chef Mauro Uliassi and his wife Catia. Nicely located between the beach and the port, the view and the atmosphere match fantastically the marvelous food. Fish, as you would expect this close to the sea, but also game because of “cultural reasons,” the owners say. They consider their cuisine simple yet very contemporary, because it uses all the latest technologies and techniques, while remaining very much rooted in the area’s culinary tradition.

Known for: their fish dishes such as the Rimini Fest, a calamaretti or young squid skewer, rubbed with garlic then rolled in parsley, garlic and rosemary-infused breadcrumbs, roasted on carpano carbonella. When just off the fire, it is further aromatized with a dressing made with olive oil, ginger, garlic and lemon, but not the traditional way. The dressing is “iced” and turned into tiny solid drops by letting it slowly drip on nitrogen.

.St. Hubertus (San Cassiano, Bolzano)

When you decide to visit Saint Hubertus, you’ll go in for a great treat. The Hotel Rosa Alpina, home to the Saint Hubertus restaurant is beautifully located in the Italian Dolomites and offers accommodation, a familiar atmosphere and, of course, its three Michelin stars restaurant, skillfully guided by chef Norbert Niederkofler. Here, you’ll find homemade pastas, fresh meat cuts typical of Val Badia, farm cheeses, all used to prepare heart-warming Alpine dishes. Mountain pine, juniper flower and local spices are selected carefully among producers of the area to create deliciously unique, yet traditional dishes.

 Da Vittorio (Brusaporto, Bergamo)

Family run by the Cereas, Da Vittorio has been around since 1966. It obtained its first Michelin Star in 1978 and the second in 1996. At the beginning of the 2000s, the restaurant became part of the Relais Gourmand circuit then, after the move to a new location in Brusaporto, in the beautiful green surroundings of the Cantalupa, and the opening of a hotel, it also joined the Relais&Chateau and Les Grandes Tables du Monde circuits. The third Michelin star came in 2010. As said, Da Vittorio is also a hotel, so it could be a perfect location for part of your holiday.

best restaurants in southern italy

Savelletri

‘You have to remember that in Puglia people only ever ate lamb at Christmas or Easter,’ says Vittorio Muolo, owner of Masseria Torre Maizza, a converted 16th-century farmhouse near the seaside village of Savelletri. ‘Otherwise, it has always been vegetables or fish. People ate what they could gather from their immediate surroundings – and that tradition lives on.’

There isn’t a single thing on Muolo’s breakfast table that isn’t local and traditional. Big, white ceramic platters overflow with 20 varieties of fruit; cake stands are piled high with oozing lemon loaves and pies filled with juicy plums; there are breads, thick jams, and sheep’s, goat’s and cow’s cheeses (including mozzarella, pecorino, stracchino, ricotta and little balls of fresh burrata, from which cream streams out).

Because it’s so hot in summer (40ºC in late July), the best place to be come lunchtime is on the beach with a picnic from a deli or at one of the beach clubs and restaurants such as hip Porto Ghiacciolo (+ 39 346 223 7762) near Santo Stefano beach (between Monopoli and Savelletri on Puglia’s north coast), having spaghetti or clams or sauteed mussels with a beer for less than €10. In any case, lunch is not taken very seriously here and is likely to be simple, perhaps a tuna or Caprese salad or a herb-sprinkled square of foccacia with salad and cheese, along with a glass of cold prosecco, a watermelon-vodka cocktail served in a small melon or the local speciality: lemon soda with a sprig of mint.

• LecceContemporary takes on Puglian food are unusual in this region, where there’s still a fierce pride in home-style cooking using foraged ingredients and recipes concocted centuries ago. And no chef embraces the traditional more than Anna Carmela Perrone at Le Zie Trattoria (+ 39 0832 245178; about £50 for two) in Lecce. It may be a funny old room, with battered furniture and random paintings hung at odd angles, on a characterless street in a charming bit of the city, but the place heaves with foodies who can’t get enough of Perrone’s creations, made (by women only) with ingredients from Salento, Puglia’s southern strip. Her dishes include daily-made orecchiette (the local ear-shaped pasta) with fresh herbs, her mother’s sun-dried tomatoes and her aunt’s olive oil, broadbean purée with chicory (fave e cicoria), pasta with chickpeas and rocket (ciceri e tria), and a heavenly almond-milk jelly sprinkled with just-roasted almonds.

Gallipoli

A couple of hours’ drive from Lecce, in the little island town of Gallipoli, lives chef Marcello Caricola. He’s so obsessed with fresh seafood that he walks twice a day to the pretty harbour where fishermen sell their catch. Apparently, some fish are best caught in the morning (lobster; urchins); others, in the evening (pesce azzurro, as they call blue-scaled fish here). All of which he serves raw at the family-owned Il Bastione restaurant with a drizzle of green olive oil and a wedge of lemon.

His antipasto fritto misto was, without doubt, the best I tasted in Puglia: a platter with chilli and saffron prawns; a swordfish wrap, stuffed with raisins, pinenuts, mint and Parmesan; delicately battered cod; mackerel baked in a salt-and-herb crust; and grilled octopus served on a potato, celery and lemon-zest salad. It was all helped along with a glass of Five Roses rose, made from Puglia’s Negroamaro grape, which is now exciting winemakers throughout Italy.

Matera

£Just over the border in the neighbouring province of Basilicata, Matera is unmissable for its overwhelming beauty. Until the 1950s it was home to thousands of cave-dwellers, and there are cave cathedrals dating back more than 1,000 years. After a long day walking up and down streets in the town, the menu at Il Cantuccio (+ 39 0835 332090), just off the main square, looked irresistible. Bread, pasta, cheese and vegetables are the trattoria’s specialities, served on little tables down a cobbled alley. Each of the six mixed antipasti dishes was a knockout; a fine, light herb omelette; figs stuffed with ricotta; aubergine with raisins, tomatoes and a burnt-balsamic reduction; potato cake with smoked veal and peppers; a whole smoked chilli baked to a crisp; and slices of steamed courgette with white-wine vinaigrette and toasted fennel seeds.

I thought I couldn’t manage another morsel, but later that night, after a midnight promenade with the citizens of Matera, I chanced upon a gelateria with slightly bonkers artwork, including a metal sculpture of a Russian witch hanging from the ceiling. I have never tasted creations like those at I Vizi degli Angeli. The Roman owners, Leonardo de Angelis and Valeria Vizziello, are culinary magicians, spiriting up tongue-tingling sorbets with tangerine and basil, lollies bursting with fresh fruit, just-made ice creams flavoured with lavender and blueberry, salted liquorice, toasted pinenuts and pistachio – and so the extraordinary list goes on.